群体感应系统对发酵食品的影响

Effect of Quorum Sensing System on Fermented Foods

发酵是食品保鲜的重要策略。发酵食品是种类各异的微生物共同作用的结果,赋予产品特殊的风味。群体感应系统是一种针对性强、普遍存在的微生物调控机制。其以种群密度为基础,通过感知信号分子浓度的方式,调控多种基因表达的行为。根据不同类型的信号分子,将群体感应系统划分为三大类。本文概述发酵食品、三大类群体感应系统,阐述群体感应系统对微生物共培养的积极作用、防治有害微生物及对发酵食品品质的影响。从群体感应的角度出发,拓宽微生物在发酵食品中的研究思路,为进一步提高微生物在食品生产中的应用提供参考。

Fermentation is an important strategy for food preservation,and fermented foods are the result of the joint action of a diverse range of microorganisms that impart a special flavor to the product.Quorum sensing system(QS)is a highly targeted and universal microbial regulation mechanism,which is based on population density and regulates the behavior of multiple gene expressions by sensing the concentration of autoinducers(AI).According to different types of AIs,QS systems are classified into three major categories.The article provided an overview of fermented foods and the three major types of QS systems.The positive effects of QS systems on microbial co-culture,the prevention and control of harmful microorganisms,and the effects on fermented food quality were described.From the perspective of QS,the article broadens the research ideas of microorganisms in fermented foods,and lays the foundation for further improving the application of microorganisms in food production.